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Recipe Detail Page
The Veggie Muffuletta
Autumn 2021
Without a doubt, the olive salad in this sandwich is the star of the show. Castelvetrano olives can be hard to find (partly because they also go by the name Nocellara del Belice), but they’re worth seeking out, as their texture and flavour are unlike any other olive. For the bread, we used a 10-inch (25-cm) round focaccia, but the more widely available ACE Bakery loaf will also do the trick.
Serves 4 to 6
OLIVE SALAD
1 1/4 cups (310 mL) pitted and chopped Castelvetrano or Cerignola olives
1/3 cup (80 mL) finely chopped red onion
1 garlic clove, minced
1/4 cup (60 mL) finely chopped parsley
2 tbsp (30 mL) capers, chopped
2 to 3 tbsp (30 to 45 mL) chopped Calabrian chillies
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
LEMON CREAM CHEESE
3/4 cup (175 mL) spreadable cream cheese
1 tsp (5 mL) lemon zest
1 garlic clove, minced
9 tbsp (135 mL) olive oil, divided
1 zucchini, sliced into ⁄1/4-inch (5-mm) thick rounds
1 tbsp (15 mL) lemon juice, divided
Kosher salt
1 small eggplant, sliced into 1/4-inch (5-mm) thick rounds
1 loaf focaccia, cut in half horizontally
6 oz (170 g) sliced mozzarella
2 large roasted red peppers, torn in half and patted dry
1. For the olive salad, combine olives, onion, garlic, parsley, capers, chillies, oil and vinegar in a small bowl.
2. For lemon cream cheese, in another bowl, stir together cream cheese, lemon zest and garlic. Set aside.
3. Heat a large skillet over medium-high. Add 1 tbsp (15 mL) oil, then arrange zucchini in an even layer. Cook until golden brown on both sides, 3 to 4 minutes. Transfer to a plate, then sprinkle with half the lemon juice and season with salt.
4. Add 1/4 cup (60 mL) oil to skillet. Working in batches, fry eggplant in a single layer, turning halfway through, until golden brown and very tender, 6 to 8 minutes. Transfer to a plate. Repeat with remaining oil and eggplant. Sprinkle with remaining lemon juice, then season with salt.
5. To assemble the sandwich, spread olive salad on the bottom half of the focaccia. Top with cheese, then eggplant, red pepper and zucchini. Spread lemon cream cheese on the top half of the bread, then close the sandwich. Let sit at room temperature for 30 minutes to firm up, then cut into 4 to 6 pieces.
Serves 4 to 6
